When cold, egg it over and roll it in bread
crumbs mixed with a tablespoonful of grated Parmesan; fry in butter
and serve with a garnish of fried parsley and a rich sauce. A
dessert-spoonful of New Century sauce mixed with quarter of a pint
of good thick stock makes a good sauce. (See No. 226.)
No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)
Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.
Trim as many cutlets as you require, and marinate them in vinegar,
herbs, and spice for two hours. Before cooking wipe them well and
then saute them in clarified butter, and when they are well
coloured on both sides and resist the pressure of the finger, drain
off the butter and pour four tablespoonsful of Espagnole sauce (No.
1) with a teaspoonful of vinegar and six bruised pepper corns over
them. Arrange them on a dish, putting between each cutlet a
crouton of fried bread, and garnish with olives stuffed with
chopped mushrooms and with slices of fried cucumber.
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